2 hours ago
Wednesday, March 2, 2011
Here's another really easy dish for company or just for a delicious weeknight dinner.
You can coat the pork in the morning with the mustard, herbs and breadcrumbs and keep refrigerated until ready to roast.
(This makes yummy leftovers, so make 2 pork tenderloins instead of 1 and double the recipe).
1.5 lb. pork tenderloin
kosher salt & pepper
olive oil for drizzling
1 slice of good quality white bread or brioche roll, pulsed into breadcrumbs
3 tbsp freshly grated Pecorino or Parmigiano Reggiano cheese
handful of fresh chopped parsley
1 tbsp of fresh chopped thyme leaves (you can substitute rosemary for the thyme)
salt & pepper
2 tbsp Dijon mustard
1 clove garlic, minced
1 tsp fennel seeds, chopped
Make your breadcrumbs. Pulse the bread in a food processor or mini chopper and transfer to a bowl. Add the chopped herbs and grated cheese. Season w/ salt & pepper. Set aside.
In a shallow dish, combine the mustard, garlic and fennel seeds.
Season the pork tenderloin with kosher salt & pepper. Roll the pork in the mustard mixture and make sure you get it on all sides (I use my hands).
Spoon the breadcrumbs all over the pork, patting the crumbs into the mustard with your hands.
Lay tenderloin(s) in a roasting pan coated w/ cooking spray and drizzle the top with olive oil. Roast at 450F for about 40-45 minutes, until pork registers 150F with a meat thermometer.
Pork should be cooked to 160F, but I like to take it out at 150F and let it rest, so it doesn't dry out. It is important to let the pork rest for at least 10 minutes before slicing, so the juices redistribute and the temperature rises.
Serve with those yummy smashed potatoes & olives from yesterday's post.
Slice and enjoy.